Banana and Macadamia Pudding with Coconut Butterscotch Sauce

Name: Banana and Macadamia Pudding with Coconut Butterscotch Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 3 bananas; 1/8 cup brown sugar; 1/4 cup water; 1 teaspoon vanilla essence; 100 grams butter; 1/2 cup caster sugar; 1 egg; 1 cup self raising flour; 1/5 cup macadamia pieces; 1/4 cup butter; brown sugar; 2 tins coconut cream; 1 cup double cream; coconut

User Reviews

4.9

147 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 servings
Course
Dessert
Cuisine
International

Banana and Macadamia Pudding with Coconut Butterscotch Sauce

Iris Warren

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Ah! Don’t you love winter, the season of indulgent deserts. The one time of year no one really feels too guilty about too many sweets.

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Ingredients

Servings

3 bananas
1/8 cup brown sugar
1/4 cup water
1 teaspoon vanilla essence
100 grams butter unsalted, at the room temperature
1/2 cup caster sugar
1 egg
1 cup self raising flour
1/5 cup macadamia pieces roughly chopped 30g

COCONUT BUTTERSCOTCH SAUCE

1/4 cup butter unsalted 60 g
brown sugar
2 tins coconut cream

SERVICE

1 cup double cream or thick whipped cream
coconut toasted, shredded

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Instructions

Preheat oven to 160-170 degrees (320-340 fahrenheit)
Butter 6-7 fluted ramekins (or muffin cups) thoroughly
Slice 2 bananas into 2 cm pieces.
Soften those bananas in saucepan with water, vanilla essence & brown sugar.
Cream butter and sugar in large mixing bowl.
Whisk in egg.
Fold flour through slowly.
Fold in softened bananas & macadamia.
Slice the 3rd banana into slices on a 45 degree angle and place one slice into the bottom of each ramekin.
Pour the mix on top of the slice into ramekins and fill just below full.
Bake for 45 minutes.
Let stand for 5 minutes before taking out.

For the Coconut Butterscotch Sauce

Melt the butter over medium heat.
Lower heat and stir in 1 tbsp brown sugar at a time. Stir in as much brown sugar as it takes to absorb all the liquid butter, should be slightly sludgy but not wet.
Stir in enough coconut cream until a light caramel colour or desired consistency is reached.
Stir over low heat for 5 minutes.